Pan roast them! A pat of butter, a splash of water (or a dry white wine), and quartered radishes. Cover for a couple of minutes, then stir them around to brown the other side. Yummy. If the greens are in good shape, you can toss them in to wilt them the last minute or two.
I also like them very thinly sliced and added to a thin slice of a baguette with good butter. A nice coarse salt sprinkled on top is a nice finish - or ground pepper or grains of paradise.
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child